HELPING FAMILY FARMS FLOURISH. HELPING FEED THE HUNGRY.
Showing posts with label Mexican Cuisine. Show all posts
Showing posts with label Mexican Cuisine. Show all posts

Friday, May 3, 2013

Enchiladas Suizas with Mexican Cole Slaw



The Battle of Puebla
       If you want to know what the single most viewed page in all of Chewing the Fat's history, this is it.   This sensational recipe for Enchiladas is hundreds of page views ahead of anything else.  The second recipe on the page, the one for Mexican Cole Slaw, is certainly reason too for its popularity.  Our records show hundreds of searches for the dish that have wound up on these pages.  So with Cinco de Mayo coming up this weekend, I wanted to share these two great dishes and wish you "Feliz Cinco de Mayo".  And I wanted to share a little of the fiesta's history with you.  So here goes:  
      Cinco de Mayo, the celebration of all things Mexican, isn’t really celebrated in Mexico.  It is true that it commemorates the defeat by the Mexican Army of French troops in the Battle of Puebla on May 5th 1862.  However, only the state of Puebla shares the party spirit that is such a part of Cinco de Mayo in the US.   The rest of Mexico waits until September 15th to celebrate their Independence Day.  So how did Cinco de Mayo get to be an American tradition?  Apparently the holiday was created spontaneously by Mexicans and Latinos living in California during the American Civil War.  They supported the fragile cause of defending freedom and democracy by celebrating the unlikely victory by a Mexican Army over the greater fire power of France.   Who knew? 

Tuesday, February 26, 2013

Where to find The Best Cuban Sandwich in New York? Not in any restaurant...it's yours to be had on the street.



This must be the place...
         "Food Truck Wars" on the Food Network have given a face to America’s passion for street food and pop-up food destinations.  Most of what you see on Television are high tech trucks that would give an RV a run for its money.  New York has had street food for as long as I can remember.  Before there were food trucks, there were hundreds of food carts. The smell of chestnuts in fall, the steam rising from the hot dog vendors' carts, the roasted peanuts sold on every corner, are all as New York as the Empire State Building. To this day they are literally one a block and, in midtown, some cluster together to form outdoor food courts.  In my neighborhood on the Upper West Side, we get occasional weekend visits from some of the big guys like ­­­“Gorilla Cheese”, “Wafels and Dinges” and “The Treats Truck”.  But on any given day two kinds of carts take up positions on nearby street corners.  There are the Halal carts which serve Middle Eastern kabobs and endless plates of rice and chicken.  Then there are the Mexican food carts.  And it was here that I discovered New York’s best Cuban Sandwich, right outside the Chase bank at 70th and Broadway.

Thursday, August 23, 2012

My new Molcajete and Diana Kennedy’s recipe for Guacamole con Tomate Verde (adapted)

My new Molcajete and my first Guacamole made in it.


Bridgehampton Tomatillos
         Nothing says summer like Guacamole and although we’re thousands of miles from both Mexico and that capital of Guacamole, the state of California, we’re proud of what we’re able to make right here on Long Island.  Of course, the avocados are hardly local. They’re very often not even domestic.  But thanks to a growing and vibrant Mexican community in our midst, “Tomates Verdes”, or tomatillos, are locally grown along with an increasing number of ‘chiles’ like the serranos that are the backbone of a great Guacamole.   But my excitement over making this spicy, rich party dish was multiplied by the arrival of my very own molcajete.  My friend Carlos carried it with him when he arrived from Mexico City this July.  The weight of the thing is astonishing and it’s hardly a carry-on item.  But my new molcajete is the genuine article.  Made it Oaxaca, it arrived seasoned and ready to go.  And I had to marvel at Carlos’ generosity-- never mind his muscle-- at lugging the thing onto a plane.   But it seems that last year I published a recipe for Guacamole that didn’t please Carlos one little bit.

Thursday, July 7, 2011